Mango Tapioca Pudding (Easy Summer Recipe)

If you’re looking for a light, refreshing dessert that’s perfect for summer, Let me introduce you to one of my favorite summer desserts Mango Tapioca Pudding. This creamy, refreshing pudding is also known as mango sago across many Asian cuisines. It’s creamy, fruity, and satisfying without being too heavy or overly sweet.

This recipe has been a go-to for my family, especially during Sacramento’s hot summer months. I grew up enjoying chilled desserts after dinner, and this one reminds me of the mango desserts we’d grab at Asian dessert cafés. And the best part? It’s surprisingly easy to make at home.

What is Mango Tapioca Pudding (Mango Sago)?

Mango Sago is a popular Asian dessert that typically features a sweet mango and coconut milk base with tiny, chewy tapioca pearls. You might’ve heard of Mango Pomelo Sago, the Hong Kong classic, which also includes shredded pomelo for a bit of tartness. This version simplifies things by focusing just on the mango and tapioca, making it faster to prepare and more accessible.

While the term “sago” is often used, what we’re actually using here are small tapioca pearls, which are more readily available in most grocery stores. Sago and tapioca pearls are not the same, but they work similarly in dessert recipes.

this Recipe

Ingredients You’ll Need

Here’s what you’ll need to make this creamy, tropical pudding:

• 1/3 cup small tapioca pearls
• 2 ripe mangoes (or 1 1/2 cups mango purée)
• 1/2 cup coconut milk (full-fat for richness)
• 1/2 cup whole milk or plant-based alternative
• 2 tablespoons sweetened condensed milk (adjust to taste)
• 1 tablespoon sugar (optional, depends on sweetness of mango)
• Pinch of salt

Cooking the Tapioca Pearls Ahead

This is the only step that requires a bit of attention. Tapioca pearls can overcook or clump if you don’t time it right. Here’s how I do it:

1. Bring 4 cups of water to a boil.
2. Add the tapioca pearls and lower to a simmer.
3. Cook for 15–20 minutes, stirring occasionally.
4. Turn off heat, cover, and let sit for 10 more minutes.
5. Drain and rinse with cold water to stop the cooking.

You can cook the pearls a day ahead—just store them in cold water in the fridge and drain before using.

Blending the Mango Base

In a blender, purée your mangoes until smooth. If you like a few chunks for texture, reserve half a mango to dice and stir in later. I sometimes leave it all smooth for the kids.

Add in your coconut milk, whole milk, condensed milk, and a pinch of salt. Blend until everything is smooth and creamy. Taste it now if your mangoes aren’t very sweet, you might want to add a tablespoon of sugar.

Mixing It All Together

In a large mixing bowl, combine:

• Cooked and drained tapioca pearls
• Mango-coconut mixture

Stir gently to combine. Chill for at least 2 hours before serving it tastes best cold.

Just before serving, you can top it with:

• Fresh mango cubes
• A drizzle of coconut milk
• Mint leaves (optional but pretty)

How to Make it Thicker or Creamier

If you prefer a thicker pudding-like texture:

• Use less milk and more mango purée
• Stir in chia seeds and let sit for 20 minutes
• Chill it longer in the fridge so the pearls soak more liquid

You can also try adding a spoon of coconut cream on top before serving for a richer bite.

Variations to Try

This recipe is very forgiving. Here are a few variations I’ve tried:

• Mango Tapioca Pudding with Condensed Milk: Add more condensed milk and skip the sugar.
• Creamy Mango Sago: Blend in a spoon of Greek yogurt or silken tofu.
• Mango Sago Coconut Milk: Use all coconut milk instead of mixing with whole milk.
• Mango Pomelo Sago: Add fresh pomelo segments if you can find them.
• Pudding Chia Mango: Mix in chia seeds for extra fiber.

Feel free to experiment based on what you have at home. I encourage you to get creative and make it your own.

Storing and Serving Tips

• Store in an airtight container in the fridge for up to 3 days.
• Stir before serving, as the tapioca pearls may settle.
• It’s best served cold, so give it at least a couple hours in the fridge.

Recipes to Try Next

If you loved this mango tapioca pudding, here are more dessert ideas you’ll want to try:

• Mango Strawberry Popsicles You’ll Love
• Summer Berry and Peach Cheesecake
• Natural Mounjaro Recipe
• Mango Sago with Coconut Milk
• Creamy Mango Sago 

Why I Love This Recipe

It’s easy, beautiful, and full of summer flavor. I’ve made this for family BBQs, baby showers, and even weeknight treats. The kids love it. My mom asks for it every time I visit. And me? I love how it takes just 20 minutes to pull together (not counting chill time).

Whether you’re new to Asian desserts or looking for something different to bring to a potluck, this mango tapioca pudding will not disappoint.

Whether you’re new to Asian desserts or just love fruity puddings, Mango Tapioca Pudding is always a hit easy, vibrant, and full of summer flavor.

FAQs

Save it on Pinterest!

If you try this recipe, let me know in the comments! I’d love to see your creations. Don’t forget to save it on Pinterest so you can make it again later. It’s a recipe worth repeating.

Print